Pineapple Pretzel Salad

This Pineapple Pretzel Salad will be a big hit at your picnic or BBQ, with sweetened thin broken pretzels, cream cheese, pineapple, and whipped cream. It is a refreshingly delicious!

1/2 cup butter

1 cup sugar, divided

3 cups thin pretzels, broken into small pieces

8 oz. cream cheese, at room temperature

8 oz. frozen whipped topping, thawed or try Whipped Cream Topping

20 oz. can pineapple tidbits, drained well

Melt butter in a small saucepan over medium heat. Stir in 1/2 cup sugar and cook for about 2 minutes or until sugar is dissolved.

Spread broken pretzels on a baking sheet lined with parchment paper or coated with nonstick spray.

Pour the sugar mixture over the pretzels and stir to coat the pretzel pieces.

Bake at 350 degrees for 10 minutes. Cool completely.

In a large bowl, beat together cream cheese and remaining sugar. Gently fold in the whipped cream topping.

Break up the cooled pretzels and add to the bowl along with the drained pineapple tidbits. Stir all together.

Cover and refrigerate at least two hours before serving.

Makes 12 servings

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